Hi Everyone, welcome back to my blog! I just want to say thank you for visiting this blog and even more grateful for those of you who try out my recipes and give feedback. You guys are amazing!
This week it’s all about Jollof rice, one food I can cook with my eyes closed! My most frequently cooked meal for sure. It is pretty straightforward and easy to prepare. Let’s get down to business

You will need:

5 cups long grain rice

2.5 cups blended tomato - pepper

3-4 tablespoons tomato paste

1/4 cup oil

1 Large Onions (diced)

2 tablespoon Curry

1 tablespoon Thyme

1 tablespoon White pepper

3-4 Bay leaves

4 small Bouillon cube (knorr)

Salt to taste

3 cups chicken stock (use water if no stock)-

1.5 cups water

Directions

Wash rice and set aside.
Heat up oil in a pot and add onions and fry. While frying, Add all seasonings (curry thyme, white pepper, bouillon cubes). This releases flavour into the oil.
Add tomato paste and fry for about 4 -5 minutes on medium to high heat or till it becomes dark red colour.
Once the tomato paste is fried, add tomato pepper mixture and chicken broth and let it fry for another 5-10 minutes.
Once it’s fried, add washed rice into the sauce, stir with a wooden spoon and add water. (Now my rule of thumb when adding water at this stage is to add it just enough to cover the rice, not drown the rice. With jollof rice, you need more steam than water to cook it).
Once you’ve added water, taste for salt and adjust as desired. (Another rule of thumb at this stage is to make sure after adding water to the rice, the sauce is SLIGHTLY more seasoned, this prevents you from adjusting for salt or maggi while the rice is steaming). The starch from the rice will absorb the sauce and balance out the slight saltiness.
Cover the pot with a foil (for faster steaming) and let the rice simmer on low - medium heat for about 40 -45 minutes (let rice cook for at least 30 minutes before you open and stir) NOTE: The Kind of rice you use will ultimately determine how much water you use and and how much time you will need to steam. If you still think the rice is a bit too hard for you add very little water (if necessary) and let it steam for a bit longer. Rule of thumb is more steaming, less water and if water is needed add very little water at a time.
Once Jollof rice is cooked take it off the heat & remove foil. Allow jollof rice rest for at least 15 minutes before serving.

I hope you enjoy this recipe and please let me know how it turns out. - If you need a visual representation of how I make fried rice, check my instagram story highlight “Jollof rice” and do not hesitate to ask questions if you have any!

Till the next recipe,

Joba xx

*add all spices into the oil to release flavour into the oil*

*add tomato paste and fry till its darker in colour like this*

*you can still see the rice peeking through, this is after i have added water and ready to steam. remember you need little water and more steam so the rice can absorb the tomato sauce.*

Jollof Rice

GIFTED CULINARIAN